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Journal: Gels, 2022
Volume: 8
Number: 212

Article: Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism
Authors: by Siqi Li, Guipan Chen, Xinyue Shi, Cuicui Ma and Fuguo Liu
Link: https://www.mdpi.com/2310-2861/8/4/212

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